Que Pasta Mac N Cheese
Get ready to elevate your comfort food game with Que Pasta Mac N Cheese, a smoky, cheesy twist on the classic favorite! This indulgent baked mac and cheese features a velvety blend of smoked cheddar and sharp cheddar cheeses, perfectly seasoned with barbecue spices, smoked paprika, and a hint of mustard powder for a bold, smoky flavor profile. Topped with a golden panko breadcrumb crust mixed with Parmesan cheese and olive oil, it delivers an irresistible crunch in every bite. Quick to prepare and perfect for family dinners, potlucks, or any comfort food craving, this recipe combines creamy decadence with a touch of smoky sophistication. Serve it hot with a sprinkle of fresh parsley for the ultimate crowd-pleasing dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 8 oz smoked cheddar cheese, shredded
- 8 oz sharp cheddar cheese, shredded
- 2 tsp barbecue seasoning
- 1 tsp smoked paprika
- 1 tsp ground mustard powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually add the milk and heavy cream to the saucepan, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 4-5 minutes.
Reduce the heat to low and stir in the smoked cheddar and sharp cheddar, one handful at a time, until melted and smooth.
Stir in the barbecue seasoning, smoked paprika, ground mustard, salt, and pepper. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and stir until fully coated.
Grease a 9x13 inch baking dish and pour the macaroni mixture into it, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs, parmesan cheese, and olive oil until combined. Sprinkle this mixture evenly over the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove the dish from the oven and let it cool for 5 minutes. Sprinkle with fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
5289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.5 g | 419% | |
| Saturated Fat | 193.1 g | 965% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 52.4 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4418 mg | 340% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1657 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
